Ingredients
- 2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed
- 1 acorn squash, peeled and cut into 1 1/2-inch chunks
- 3 cups butternut squash, cut into 2-inch chunks
- 1/4 cup extra-virgin olive oil, or more to taste
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 3 cloves garlic, peeled and roughly chopped
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.
Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
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By Aliesha
Birmingham, AL
on April 08, 2010
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My husband and I loved this dish. It is simple to make and it's really delicious. I've made this several times, and our favorite is a mix of russet or yukon gold potatoes, sweet potatoes and butternut squash. We didn't need any of the leftover oil once it was roasted. Also, I'm tempted to try it with garlic powder instead of fresh garlic because a lot of the garlic burns while roasting.
By susan_9948966
Tennessee
on December 20, 2009
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I love this recipe. My whole family loves this recipe. My extended family loves this recipe. If it didn't make so much, there would not be leftovers. The potatoes and squash turn out perfectly caramelized and delicious.
I use baking potatoes, sweet potatoes, red potatoes (when I have them, butternut squash, acorn squash (when I feel like peeling it. Honestly I can't tell the difference between the two squashes after they are roasted, 2 onions chopped, double the garlic, and fresh herbs and salt and pepper as called for in the recipe. TRY IT!
By Chef #522323
Holland, OH
on May 20, 2008
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These potatoes were very simple to make and hardly any time at all. I used dried rosemary and the flavor was still great, but I will try using fresh next time! Even my 4 yr old loved these!
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